One-Pot Cheesy Italian Sausage and Broccoli Pasta

Italian-American kitchens have long paired savory sausage with greens for hearty, no-fuss dinners. This one-pot pasta simmers short noodles with mild Italian sausage and broccoli in a creamy mozzarella-Parmesan broth until everything turns cozy and cheesy.

Serves 5 · 10 min prep · 25 min cook

Estimate for one serving

• 610 cal
• 32g protein
• 54g carbs
• 29g fat
• 5g fiber

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Ingredients

• 1 lb mild Italian sausage, casings removed
• 12 oz short pasta (penne or rotini)
• 4 cups broccoli florets
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 cup whole milk
• 1.5 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tbsp olive oil
• 1.5 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large Dutch oven or deep pot over medium-high heat. Add sausage and cook 6–7 minutes, breaking it into crumbles with a wooden spoon, until browned and no longer pink.
2. 2Add diced onion and cook 3 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
3. 3Pour in chicken broth and milk, scraping the bottom of the pot. Bring to a boil, then stir in the dry pasta and salt.
4. 4Reduce heat to a steady simmer, cover, and cook 8 minutes, stirring once halfway so pasta doesn’t stick.
5. 5Uncover, add broccoli florets on top, re-cover, and continue cooking 4–5 minutes until pasta is al dente and broccoli is bright green and tender-crisp.
6. 6Remove from heat. Stir in mozzarella and Parmesan until fully melted and the sauce turns creamy and glossy. If it looks tight, splash in 2–extra broth or milk.
7. 7Taste and season with remaining salt and black pepper. Let sit 2 minutes off heat so the cheese sauce thickens slightly.
8. 8Ladle into bowls and finish with an extra pinch of Parmesan and red pepper flakes if you like heat.